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I always think about the Smoke Day you put on, I guess it’s been 10, maybe 12 years ago. The place looked fantastic the cooks were amazing the crowd was huge and it’s the first thing that comes to mind every Smoke Day. Hope yours is a great one Jim

I'd be mad if it was raining baseballs the size of hail and all I got was rain

Has that even been used. It looks like it is just out of the box

I’m taking the WSM to my son’s house the following weekend. He learned the hard way about keeping them clean, he had a grease fire that destroyed his (my old) last WSM. I’m sure he’ll take much better care of your old WSM. I’m also going to send him a link to the Red White and Blue...

Those thighs are over the top. Awesome cook

I’m sure everyone knows I like BBQ Hamburgers, so I finally got to give them a go on the WSK E6. I’m thrilled with the results, this BBQ has a future here. Even Bucky dropped by for one, and Chewie approves

WOW! Now that's a keepsake

I know this is an older thread, but this is right inline of what I hope to accomplish this Saturday. Awesome cook Brett

Thanks guys, a lot of good information. Because this is a cook I want to get right, I think I'm going to go with what I know and either use the Kingsford Original or the Kingsford Professional charcoals. (Darry's temp frustrations with Lump talked me into it) It looks like the weather calls...

The Bar-B-Kettle is an awesome comeback, wish that the Stealth had this feature, but not anymore. I have the Stealth w/sweeps, I couldn't live with the regret, LOL

I have Cowboy Lump, Kingsford Original and Kingsford Professional, I'm going to smoke a few Rib Eyes this weekend, I'm assuming with the charcoal I have available, the Cowboy Lump would be the best bet? If so, this will be my first time using Lump in a long, long, long time. I liked it in my...

Help me out here Brenda. I just bought the Stealth Grill, and I bought the the WSK E6 from Mark Foreman. I need a rational from a woman's perspective why I need this grill. I'm thinking I need to come up with something better than it being a Bar-B-Kettle. Obviously it's a Red, White & Blue...

I’ll look for that cook

Duly noted. The next cook will be this weekend, I have a friend who I’ve known since 1964 but haven’t seen since 1980 coming over for the weekend. I’m thinking steaks smoked on the E6 and then seared on the Blackstone

Thanks Brett, always appreciate your information since you’re the WSK Guru 👍🏻

Thanks Dan, that’s exactly the information I’m looking for 👍🏻

The Mark Foreman Grill It wasn’t a great cook, but it wasn’t a bad cook either. I don’t think the cast iron pizza stone is a good idea, going to go to a traditional pizza stone will be in order the next time Tons of these flowers in yellow and white, but these two in red are eye catchers

That's a tough thing to do. Did you use a smoke-tube, or did you actually have charcoal going?

Wow, those ribs look amazing. Gonna have to give this method a try